Savory Mini Pancakes with Salmon

Savory Mini Pancakes with Salmon

A delicious appetizer. Allow for 48 hours of curing. This recipe was created by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products via the links below or the overview at the bottom.

Ingredients


  • 4 salmon steaks
  • 500 grams brown sugar
  • 1 kg coarse sea salt
  • 1 teaspoon vanilla sugar
  • 1 onion
  • ½ bunch dill
  • 1 teaspoon red peppercorns
  • 700 grams potatoes (floury)
  • 5 eggs
  • 50 grams flour
  • 60 grams butter
  • 1 can anchovies (Ortiz)
  • 200 grams crème fraîche
  • Black pepper
  • lime
  • chives

Preparation

This is how you prepare this recipe!


  • 1. Mix the brown sugar with the sea salt and vanilla sugar, chop the onion (clean) with the dill into a paste, and mix this with the brine.
  • 2. Coat the salmon entirely with this mixture and let it cure covered in the refrigerator for 48 hours. Then, remove from the brine, rinse with cold water, and dry thoroughly.
  • 3. Finely chop the dill with the red peppercorns and spread this on the salmon, vacuum seal, and let it marinate in the refrigerator for at least one more night.
  • 4. Cook the potatoes in their skins on the barbecue over indirect heat until fully cooked, then remove the skins.
  • 5. Meanwhile, separate the eggs. Sift the flour and mix it with the mashed potatoes. Melt the butter and mix it into the mixture, then add the egg yolks and mix well.
  • 6. Drain the oil from the anchovies and chop them very finely, then mix the anchovies into the potato mixture, seasoning with a bit of pepper.
  • 7. Whip the egg whites in a stand mixer until fluffy with a pinch of salt. Gently fold the egg whites into the potato mixture.
  • 8. In a poffertjes pan, fry the mini pancakes in some butter until golden brown on both sides and fully cooked inside.
  • 9. Whip the crème fraîche until thick and season with a bit of salt, lime juice, and black pepper. Finely chop the chives.
  • 10. Cut thin slices of the salmon and roll them up, arranging them on a large platter. Place the mini pancakes in between, then add small quenelles of the whipped crème fraîche with black pepper playfully between the pancakes and salmon.
  • 11. Garnish with a few lime wedges and the finely chopped chives.